Q and A with Mark Bittman

 

Image obtained from markbittman.com

 

I recently had the chance to do a Q and A with Mark Bittman, currently on a book tour with his latest, The Food Matters Cookbook.

Bittman is also a columnist and creator of the New York Times “The Minimalist” column, as well as the bestselling author of Food Matters, How to Cook Everything, and How to Cook Everything Vegetarian. He also appears regularly on the Today show, was previously involved with several public television shows, and is expected to begin a new show with The Cooking Channel this coming fall.

In short could you tell me how you first got into cooking and developed a real passion for food?

Bittman:  I started, as so many people do, at home, cooking for myself and later my family. I liked it more the more I did it; I talked my way into reviewing restaurants, and from there was able to make it a career.

Since making the dietary changes outlined in Food Matters, what comes to mind as the number one effect on your life that this change has ensued?

Bittman:  Well,encouraging this way of eating has become my main professional focus. I’ve spent decades trying to show how easy and enjoyable home cooking is–now I want to convince people that their lives and their children’s lives and the health of the planet depend on it. I truly believe that we, as a nation and as a planet, are facing disaster if we don’t change the way we eat.

When do you think this kind of notion to eat less dairy, meat, and processed foods will really take on in America?

Bittman: Unfortunately, not until the prices of meat, dairy, and processed foods begin to reflect the actual cost of these foods, which won’t happen until the government stops subsidizing crap and starts taxing processed foods and subsidizing fresh fruits and vegetables. But even in the absence of government intervention, I think more and more people will see the writing on the wall–it’s irrefutable that there’s a strong link between our diet, global warming, and our poor national health.

Do you think our food industry has shown, or at least shown enough, signs of significant improvement towards a healthier way of eating over recent years?

Bittman: No. Big Food claims to want to help fix the problem by creating products with less sugar and fat, and reducing portion sizes, and creating campaigns to encourage people to eat moderately and exercise–but they still pour hundreds of millions of dollars into advertising campaigns to convince us and our children to buy more and eat more. Can you blame them? They profit from the current system; they have absolutely no incentive to change it. That’s why we need governmental intervention and a stronger “eat real food” message.

When’d you decide you wanted to expand Food Matters and create a cookbook using its philosophy?

Bittman: Well, I’ve been eating and cooking this way for four years now; it was inevitable that I’d turn into a cookbook since that is, after all, what I do. Also, I can’t very well encourage people to eat less meat and more plants without giving them practical ways to do it.

You note that it was a relatively easy adjustment for you to scale back on meat.  What would you tell the people who find it just too difficult to give up their 3-times-per-day meat consumption?  Any particular recipes you’d recommend for these kind of people from the new cookbook?

Bittman: My advice is to start small.  If you currently eat meat three times a day, try eating a single vegetarian meal without changing the other two meals. Or–if you really want to eat meat for breakfast, lunch, and dinner–just eat less of it. The Food Matters Cookbook contains literally hundreds of recipes that contain meat, just in smaller quantities. I’m not promoting a vegan diet here. I’m promoting less-meatarianism.

What’s your favorite recipe from the Food Matters Cookbook?

Bittman: I can’t pick favorites. There are too many. But I have a soft spot for the ones that take familiar dishes and turn them upside down, like “Vegetables au Vin with Coq” and “Mushroom Stew with Beef Chunks.” I think they prove beyond a reasonable doubt that you don’t need a ton of meat to create a flavorful dish.

Fav. Vegetarian recipe?

Bittman: Again, not to pick favorites, but some of the vegetarian pasta recipes, like “Pasta with Puréed Red Beans and Shiitakes,” for instance are awesome.

What led your passion for food towards food writing?

Bittman: I had some editorial experience as a young man, and I felt like I had a little bit of a knack for writing. I also didn’t see very many voices in food writing saying what I wanted to say–which is  that anyone can cook, and it doesn’t have to be intimidating.

What would signify as your proudest moment of your career?

Bittman: It’s hard to choose one, but publishing both How to Cook Everything and The Food Matters Cookbook means the world to me.

Any advice for other food bloggers like me?

Bittman: Develop a voice and a beat. With all due respect, most people aren’t really interested in what the average food blogger made for dinner last night. But if you have some expertise in one topic or another, you’re more likely to gain a real readership.

Where do you get your produce?

Bittman: I get my produce sometimes at the Greenmarket, sometimes in grocery stores. I used to garden when I was living in Connecticut, but it’s unlikely that I’ll get back into gardening anytime soon.  I don’t have the space. But here’s the thing: where you buy your produce is far less important than making an attempt to buy MORE produce, in place of anything else.

You tell your readers that you do enjoy the occasional piece of good white bread or a plate of white pasta…I mean, who doesn’t? But what would you say is your favorite indulgence?

Bittman: I have many indulgences. Wine. Good cheese. Pizza. Potato chips. It’s just a question of enjoying them in moderation.

So after you’re done with your current book tour, what do you have in store next?  I know you did the PBS Spain on the Road Again series….Any more TV shows in the plans?

Bittman: I’m pleased to say that The Cooking Channel will be airing episodes of The Minimalist starting this fall.


You Might Also Like

No Comments

  • Reply
    Q and A with Mark Bittman | CookingPlanet
    October 18, 2010 at 6:08 am

    […] Children Corner : Q and A with Mark Bittman […]

  • Reply
    The Candid RD
    October 18, 2010 at 6:52 am

    haha, I love this guy! “with all due respect, most people aren’t interested in what the average food blogger ate for dinner last night”, AMEN!! I couldn’t agree more. I also agree with him that our food industry hasn’t made enough strides to say that they are getting better at creating healthier foods. Instead, they are doing better at marketing their foods to MAKE THEM LOOK healthier. Really crappy.
    Great interview!

  • Reply
    Q and A with Mark Bittman « Food-Fitness-FreshAir « Bestbuysino Outdoor Blog
    October 18, 2010 at 7:12 am

    […] See original here: Q and A with Mark Bittman « Food-Fitness-FreshAir […]

  • Reply
    Marla (family fresh cooking)
    October 18, 2010 at 11:31 am

    This is such a great interview & you are so lucky you had the chance to meet Bittman. His message is strong & true, very respectable man indeed. I agree, you gotta practice what you preach. That pasta recipe he talks about sounds awesome!

  • Reply
    Kelsey
    October 18, 2010 at 3:47 pm

    this is a real treat!! seriously amazing to be blessed with having him to interview!
    im so happy that he’s working to bring ‘common sense’ into our lives and re-connect us with what healthy food is and remembering where our food all originates from in the first place! bless this man!!! <3

  • Reply
    Jenna
    October 18, 2010 at 6:09 pm

    awesome interview! He’s so intelligent. I had no idea there was a cookbook that went along with the movie. It really is just logical about what we should be putting into our bodies, and he makes it make so much sense!

  • Reply
    Angela (the diet book junkie)
    October 18, 2010 at 10:51 pm

    excellent interview! and what an opportunity to talk with him! i’m glad the word is getting out there about the effects of meat and packaged foods, not only on our health but also the environment. (two things we take FAR too much for granted.) thanks for sharing! 🙂

  • Reply
    Nicole
    October 19, 2010 at 5:58 am

    Wow, great advice for adding vegetarian meals slowly…and great advice for food bloggers! I think he’s spot-on…bloggers need a “niche” topic of expertise! Great Q&A!

  • Reply
    melindard
    October 19, 2010 at 4:11 pm

    Great interview!

  • Reply
    Andrea@WellnessNotes
    October 19, 2010 at 5:16 pm

    Great interview! His books are on my “list.” Looking forward to his show (but I’m not sure we get the Cooking Channel; I’ll have to look into it…).

  • Reply
    This or That with Mark Bittman « Food-Fitness-FreshAir
    October 28, 2010 at 11:49 am

    […] choose tofu over chicken?  Author of Food Matters and New York Times colomnist Mark Bittman would, claiming that he likes tofu better than white-meat […]

  • Reply
    A Vegetarian Thanksgiving « Food-Fitness-FreshAir
    November 18, 2010 at 12:30 pm

    […] it’s hard to miss the growing trend. Alicia Silverstone’s been heavily promoting it, Mark Bittman‘s nearly following it, even former President Bill Clinton has made the switch to a […]

  • Leave a Reply

    Please wait...

    Subscribe to our newsletter

    Want to be notified when our article is published? Enter your email address and name below to be the first to know.